Bear-y Good Shortbread

by Cate on March 29, 2007

My mom is a big shortbread fan, so when I saw a new recipe for Chocolate-Dipped Shortbread Cookies in a new Betty Crocker magazine, I ripped it out right away. I have a few shortbread recipes that we already like, but it doesn’t hurt to try one more, just in case it tops the others.

You can’t beat this recipe for its simplicity … it was baking peacefully away in the oven in under 10 minutes. Apparently I’ve packed away all my cookie cutters (and I don’t have that many to begin with), but I managed to scrounge up a mini set of Christmas cookie cutters, and grabbed the ones that didn’t scream holiday. The dough is a little finicky to work with, so after struggling to cut out about 10 mini teddy bears, I ended up just baking the rest of it in a sheet. I have little patience for cut-out cookies to begin with (as you can most likely tell by how many of those recipes I’ve talked about here on Sweetnicks), and I mean, really, it’s shortbread … no matter what shape it’s in, it still tastes of buttery goodness going down. And isn’t that what it’s all about?

A year ago today… The Neighbor Husband hits the hospital.
Two years ago today… nothing.

Chocolate-Dipped Shortbread Cookies
Recipe courtesy of Betty Crocker

Prep Time: 25 min (it’s really way shorter than this)
Start to Finish: 1 hr 30 min
Makes: 4 dozen 1-1/2-inch cookies

1 cup butter or margarine, softened
3/4 cup powdered sugar
1 teaspoon vanilla
2-1/2 cups Gold Medal all-purpose flour
1 cup semisweet chocolate chips
2 teaspoons shortening

1. Heat oven to 350°F. In large bowl, beat butter, powdered sugar and vanilla with spoon. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)

2. Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.

3. Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

4. In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into melted chocolate. Place on waxed paper until chocolate is set.

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{ 4 comments… read them below or add one }

Susan March 30, 2007 at 12:14 am

Do you remember Lorna Doones? They were my favorite growing up. And then I grew up and tried to make the real ones, with real butter. They crumbled like a tombstone. Thanks for the tip. I’m going to try again.


Sarah Caron March 30, 2007 at 1:50 am

YUM. Those sound delicious! I’m always nervous to bake as a sheet for fear that they won’t come out evenly . . .


Claire March 30, 2007 at 3:23 am

There’s something simple and satisfying about shortbread. I like mine with a lemon flavor or just some coarse sugar. I guess those blue tins with cookies in them at Christmas are more butter cookies, but they’re shortbread like. My favorite (actually, the only one’s I eat!) are the pretzel shaped ones!


Lydia March 30, 2007 at 11:15 am

My husband is a huge shortbread fan, and lately he’s taken to baking something new every weekend. I’m passing this recipe along to him — and we even have the bear-shaped cookie cutter, too!


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